If sunshine had a flavor, it would taste exactly like this Lemon Coconut Cream Pie. Tart lemon and sweet coconut blend together in one creamy, dreamy bite that’s both light and luscious, bright yet comforting. It’s the kind of dessert that feels perfect for warm afternoons, Sunday dinners, or simply when you need a cheerful pick-me-up.

This pie carries the charm of a recipe that could have been passed down for generations—the kind you’d remember from your grandmother’s kitchen, with toasted coconut filling the air and the sound of a perfectly crisp crust cracking under her knife. Now, it’s your turn to bring that magic back to life.

🍋🥥 Lemon Coconut Cream Pie

🛒 Ingredients

👩‍🍳 Instructions

1. Make the Base Mixture

• In a medium saucepan, whisk together sugar, cornstarch, and salt.
• Gradually whisk in whole milk and coconut milk until smooth.
• Cook over medium heat, stirring constantly, until thickened and bubbling.

2. Temper the Eggs

• In a separate bowl, beat egg yolks.
• Add a small amount of the hot mixture to the yolks, whisking constantly to temper.
• Slowly return yolks to the saucepan, stirring continuously.
• Cook for 2 more minutes.

3. Finish the Filling

• Remove from heat. Stir in lemon juice, zest, butter, and vanilla until fully blended.

4. Assemble the Pie

• Pour filling into the pre-baked crust.
• Smooth the top and refrigerate for at least 4 hours to set.

5. Toast the Coconut

• Preheat oven to 350°F (175°C).
• Spread shredded coconut on a baking sheet.
• Toast for 5–7 minutes, stirring occasionally, until golden.
• Cool completely.

6. Garnish & Serve

• Sprinkle toasted coconut over the chilled pie.
• Slice and serve with a smile—it’s sunshine on a plate.

✨ Creamy, citrusy, and coconut-kissed—this Lemon Coconut Cream Pie is pure joy in every bite.